
Green pea soup with yogurt-dill cream
0 - 2
PersonalPoints™ per serving
Total Time
36 min
Prep
18 min
Cook
18 min
Serves
6
Difficulty
Easy
We used frozen peas in this rich, creamy soup but you can use fresh ones instead.* And fresh tarragon can be swapped for the dill.
Ingredients
Fat-free reduced sodium chicken broth
3½ cup(s)
Uncooked Yukon gold potato(es)
2 medium, peeled, cut into 1/2-inch chunks (about 2 cups)
Uncooked leek(s)
1½ medium, chopped, white and light green part(about 2 cups)
Garlic clove(s)
2 clove(s), large, peeled
Table salt
1¼ tsp(s), divided, or more to taste
Black pepper
¼ pinch, divided
Frozen green peas
10 oz, thawed (about 2 cups)
Plain fat free yogurt
½ cup(s)
Fresh dill
3 tbsp(s), chopped, divided
Fresh tomato(es)
¼ cup(s), diced